Chicken in Black Garlic Tarragon Sauce with Parsley Potato


  • 6 slices Black Gold Black Garlic, mashed
  • 5 gm Fresh Tarragon
  • 70 ml White Wine
  • 50 ml Cream
  • 300 ml Chicken Stock
  • 50 gm Butter
  • 50 gm Plain Flour
  • Salt & Black Pepper to taste

Parsley Potato:

  • 1 Russet Potato, diced
  • 15 gm Fresh Parsley, chopped
  • 5 gm Shallot, minced
  • 5 gm Shallot, minced
  • 5 gm Shallot, minced


1. Melt butter in a pan stir in plain flour to form roux. Fry over medium heat for 2minutes. Set aside to cool.
2. Bring a pot of water to boil, add a teaspoon of salt and boil the potato for 10minutes or until cooked. Drain and set aside.
3. Season chicken lightly with salt and black pepper. Sear both sides of the chicken until lightly browned. Set aside.
4. Set chicken in a pan; add in black garlic,white wine, chicken stock, tarragon leaves and thyme. Cover with a buttered piece of baking paper and bring to boil before lowering heat to allow it to simmer until cooked.
5. Meanwhile, place ½ tbsp olive oil in a pan and saute minced shallot over low heat until soft.
6. Add in boiled potato and chopped parsley. Stir fry for about 5-6 min until a nice crisp forms around potato. Season with salt and pepper.
7. Remove cooked chicken from pan and mash black garlic with the chicken stock. Sieve the liquid and bring to boil. Add in roux and mix well. Thicken with cream and season sauce with salt and pepper. Pour over chicken and serve hot with parsley potato.